Summary

Ingredients

• 2 chicken breast fillet (s) approx. 180 g each
• 2 sticks lemongrass
• 1 teaspoon tea, (vanilla tea)
• salt and pepper
• 1 tablespoon olive oil
• 0.25 ¼ honeydew melon (s)
• 0.5 ½ mango (s)
• 1 pear (s)
• 0.5 ½ bunch mint
• 1 tablespoon pepper, red

For the dressing:

• 0.5 ½ hot peppers, red
• 5 g iner, peeled
• 0.5 ½ onion (s), red
• 1 lemon (s), add the juice
• 1 tablespoon honey
• salt

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Instructions

1. Core the melon piece and cut it out of the skin, core and peel the mango half, quarter the pears lengthways and remove the casing. Dice each pulp.
2. Wash the mint, spin dry and pluck the leaves off. Lightly pestle the red pepper.
3. For the dressing, cut the peppers in half lengthways, remove the stem, seeds and partitions, peel the ginger and peel the onion. Dice everything very finely. Mix together lemon juice and honey and mix with the diced ingredients and half of the red pepper. Season to taste with a little salt and briefly marinate the fruit mixture in it.
4. Cut the chicken breast fillets into cubes and skewer on the lemongrass. Season with a little vanilla tea, salt and pepper. Heat the oil in a pan, fry the skewers briefly on both sides so that they are lightly browned, then cook them through over a low heat.
5. To serve, distribute the marinated fruit on the plates, sprinkle with mint leaves and the rest of the red pepper and place the chicken skewer on the side.
6. Of course, other fruit variations are also possible. When it`s hot outside, even cubes of the watermelon are delicious.